Easy Peasy Weeknight Dinner
We love stuffed peppers at Luxe du Jour, and are always looking for ways to incorporate these in to our menus. This recipe is a perfect meatless option filled with great flavor. This is sure to become on of your new favorites!
What we like most is the versatility. Some of our favorites include a Mexican version using ground chicken, salsa instead of the traditional tomato sauce, corn and black beans. We top these with pepper jack cheese for a little heat. Obviously, you could add rice or use your preferred meat. We also make an Italian version. This recipe is more typical of what you have probably made yourself.
After searching for some inspiration for our weekly meal plan, we came across Spanakopita Stuffed Peppers. Since, we love all things Greek, this was a perfect option for a weeknight dinner.
A simple salad with this makes for a pretty healthy dinner. And, of course, a nice glass of Chappellet Las Piedras.
Perfect Option For Entertaining
One thing we recommend is draining the spinach mixture thoroughly before adding the cheeses and stuffing the peppers. Although, we did not mind, there was a little water when we cut into the peppers.
Spanakopita Stuffed Peppers - Opa!
- August 13, 2022
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- 2 tablespoons olive oil
- 2/3 cup finely chopped shallots
- 1 11 ounce package of fresh baby spinach
- 1 teaspoon dried dill (or 2 teaspoons fresh)
- 1 tablespoon chopped parsley
- 1/2 teaspoon dried oregano
- 1 large or two small garlic cloves, minced
- Salt and pepper to taste
- 2/3 cup ricotta cheese
- 10 tablespoons crumbled feta cheese
- 3 peppers cut in half lengthwise (we used red and yellow peppers)
- 6 tablespoons shredded mozzarella
- Step 1
- Preheat oven to 400 degrees
- Step 2
- Heat olive oil in a large pan over medium-high heat
- Step 3
- Add shallots and cook until softened, about 3 minutes
- Step 4
- Add spinach and cook until wilted but not completely cooked
- Step 5
- Drain any extra moisture from spinach
- Step 6
- Add dill, garlic, oregano, salt and pepper
- Step 7
- Cook stirring for a couple of minutes until the herbs are fragrant
- Step 8
- Transfer mixture to a large bowl and let cool slightly
- Step 9
- Stir in ricotta and feta cheese
- Step 10
- Place peppers in a large rectangular baking dish (we like to partially cook the peppers in the microwave until slightly softened, about 5 minutes)
- Step 11
- Divide the spinach and cheese mixture and stuff each pepper
- Step 12
- Top each pepper with shredded mozzarella
- Step 13
- Bake until peppers are tender and cheese is nicely browned for 30 to 35 minutes
- Step 14